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Monday, January 6, 2014

Slow Cooker Asian Pork Roast

From the store I purchased a pork blade roast mainly for the fact that this five pound roast was on special and cost $7.52. To tell you the truth I've tried to roast this cut in the oven and found it not to be all that tender. My intent here is to impart some Asian flavors to it and cook it in my crock pot. First though as I always do, I'll give it a sear on all sides. With the exception of a ham or a corned beef I like to sear any meat before it goes in the crock pot.

This is now simmering away and it smells amazing. You can really smell the depth of the soy sauce which is the predominant smell. I'm home so I am able to turn the roast over every hour or so to be sure I can get those flavors to permeate the roast. Keeping my fingers crossed this is another great tasting meal!
I can report that this came out really well. The roast was tender and juicy, succulent in every bite. The combination from the soy sauce, sherry, brown sugar and vinegar made for an outstanding sauce to drizzle over the meat.

If you make this recipe the cooking liquid becomes a sauce for the meat. Don't throw the sauce away if you have left over pork. I have a left-over make over recipe I am working on and you'll need the sauce.

4-5 lb. pork blade roast

pepper to taste

salt to taste

granulated garlic to taste

shortening for searing (about 1 heaping tablespoon)

Sprinkle the seasonings all over the roast.

Melt the shortening in a deep skillet over medium high heat. Turn the heat down to medium and sear the meat on all sides for about 3 minutes per side, starting with the fat side. Transfer to your crock pot.

For the cooking liquid:

1 cup water

1/3 cup dark soy sauce

2 tbsp. dry sherry

1 tbsp. cider vinegar

2 tbsp. brown sugar

1 tbsp. minced garlic

1 tsp. sesame seeds or sesame oil

1/4 tsp. red pepper flakes

1/4 tsp. ginger

Mix all of the above ingredients in a bowl until the sugar is dissolved.

Pour the mixture over the roast that is in the crock pot.

Cook on low for 5-8 hours.

The cost of the whole dinner, was $9.72. Feeds six comfortably at $1.62 per portion. Add in a rice and vegetable and kick that up to $3.02 per serving.

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About Me

I am Patty Anderson and welcome to my blog, "Cooking On A Budget". My focus here is showing people that you can cook home made meals for you and your family even if your grocery budget is tight. Many of my recipes are those that I grew up with and many are recipes I made for the short time I owned a food to go restaurant. The others are new creations and recipes inspired by cookbooks.I hope you enjoy the blog and feel free to leave comments under the posts or ask questions. For those that need assistance with food budgets I am always available. You can contact me directly via e-mail at: panderson54@snet.netBrands can contact me as well at the above e-mail address for sponsored posts and my rates.